ISO INTERNATIONAL STANDARD 7304-2 First edition 2008-08-15 Alimentary pasta produced from durum wheat semolina Estimation of cooking quality by sensory analysis - Part 2: Routine method Pates alimentaires produites a partir de semoule de blé dur- Appreciation de la qualite de cuisson par analyse sensorielle - Partie 2: Méthode de routine Reference number ISO 7304-2:2008(E) @ ISO 2008 se from IHS Not for Resale ISO 7304-2:2008(E) PDF disclaimer This PDF file may contain embedded typefaces. In accordance with Adobe's licensing policy, this file may be printed or viewed but shall not be edited unless the typefaces which are embedded are licensed to and installed on the computer performing the editing. In accepts no liability in this area. Adobe is a trademark of Adobe Systems Incorporated. Details of the software products used to create this PDF file can be found in the General Info relative to the file; the PDF-creation parameters were optimized for printing. Every care has been taken to ensure that the file is suitable for use by IsO member bodies. In the unlikely event that a problem relating to it is found, please inform the Central Secretariat at the address given below. COPYRIGHTPROTECTEDDOCUMENT @ ISO2008 All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without permission in writing from either isO at the address below or IsO's memberbody in the country of the requester. ISO copyright office Case postale 56. CH-1211Geneva 20 Tel. + 4122 749 01 11 Fax + 41 22 749 09 47 E-mail [email protected] Web www.iso.org Published in Switzerland @ ISo 2008 - All rights reserved I without license from IHS Not for Resale ISO 7304-2:2008(E) Contents Page Foreword 1 Scope 2 Normative reference 3 Terms and definitions. 4 Principle. 5 Reagents. 6 Apparatus 7 Sampling.. 8 Cooking procedure ... 8.1 Determination of optimum cooking time (OcT), 8.2 Sample preparation ... 9 Evaluation procedure ... 9.1 9.2 Liveliness (only for long, solid strands of pasta). 9.3 Starch release (all types of pasta). 9.4 Firmness.......... 9.5 Reference samples 10 Expression of results. 11 Test report .... Annex A (informative) Illustrations of strands of pasta after the optimum cooking time ... Annex B (normative) Sensory analysis.. Annex C (informative) Examples of orders of presentation of test samples .. Annex D (informative) Example of report form Bibliography... 2 ii from IHS Not for Resi